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    You are in: Home / Recipes / Zucchini and Tuna Quesadillas Recipe
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    Zucchini and Tuna Quesadillas

    Zucchini and Tuna Quesadillas. Photo by FLKeysJen

    1/2 Photos of Zucchini and Tuna Quesadillas

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    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Boomette's Note:

    This is from the issue of June 2006 of Coup de Pouce. Something that looks yummy and quite simple.

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    Units: US | Metric

    • 4 pesto garlic tortillas
    • 1 tablespoon olive oil
    • 1/4 cup roasted red pepper pesto
    • 2 (85 g) tuna, drained (the flavour requested is Dill & Lemon, but any other flavour is fine)
    • 2 cups zucchini, grated
    • 6 slices monterey jack pepper cheese
    • salt and pepper


    1. 1
      Brush each side of tortilla with a little bit of oil.
    2. 2
      In a large skillet, put one tortilla, oiled side down.
    3. 3
      Spread half pesto and one can of tuna on the tortilla.
    4. 4
      Sprinkle with half the zucchini and cover with 3 slices of cheese.
    5. 5
      Add salt and pepper, if wanted.
    6. 6
      Cover with another tortilla, oiled side up.
    7. 7
      Heat at medium heat 4 to 6 minutes pressing with a spatula from time to time (flip at mid-cooking).
    8. 8
      Set aside and keep warm.
    9. 9
      Do the same with the remaining ingredients.
    10. 10
      When ready to serve, cut each quesadilla in 6 wedges.

    Ratings & Reviews:

    • on February 06, 2009


      I just enjoyed this for lunch and it was so good. I followed recipe exactly, except cut it down to serve two. I will be making this again. Thanks boomette for another great recipe. Made for 123 tag.

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    • on November 01, 2008


      What a great idea! I cut the tuna in half as I felt it would be too much and thinly sliced the zucchini rather than grating. Made for a very nice lunch. Thanks Boomette!

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    • on October 02, 2008


      Some lively flavors going on between the pepper jack and red pepper pesto - a really delicious lunch or snack. I used Ajvar (Roasted Red Pepper Spread) for the pesto and leftover cooked zucchini instead of grated. I used regular flour tortillas since I didn't have the pesto garlic type. Something totally different if you're having quesadilla burn-out!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Zucchini and Tuna Quesadillas

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 257.6
    Calories from Fat 164
    Total Fat 18.2 g
    Saturated Fat 9.0 g
    Cholesterol 53.5 mg
    Sodium 247.9 mg
    Total Carbohydrate 2.3 g
    Dietary Fiber 0.6 g
    Sugars 1.2 g
    Protein 20.9 g

    The following items or measurements are not included:

    pesto garlic tortillas

    roasted red pepper pesto

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